Refreshing Korean Radish Soup (Muguk) with Dried Pollack
Clear and Savory Dried Pollack Radish Soup Recipe
Introducing a clear and refreshing Muguk with Dried Pollack that soothes your stomach and warms your soul. It’s the perfect soup to enjoy with rice.
Main Ingredients- 690g Daikon Radish, peeled and thoroughly washed.
- 30g Dried Pollack (Hwangtae), lightly rinsed under cold water to remove impurities.
- 1 Green Onion, sliced diagonally for aroma.
- 1.2L Water, the base for the soup.
Seasoning- 1 Tbsp Soy Sauce for Soup (Guk-ganjang), for umami and color.
- 2/3 Tbsp Minced Garlic, for a pungent flavor.
- 1/3 Tbsp Minced Ginger, to remove any gamey smell and enhance freshness.
- 2 Pinches of Sea Salt, for final seasoning.
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang), for umami and color.
- 2/3 Tbsp Minced Garlic, for a pungent flavor.
- 1/3 Tbsp Minced Ginger, to remove any gamey smell and enhance freshness.
- 2 Pinches of Sea Salt, for final seasoning.
Cooking Instructions
Step 1
First, cut the dried pollack into bite-sized pieces, about 3-4cm long. This helps to extract more flavor into the broth and makes it easier to eat.
Step 2
Slice the cleaned daikon radish thinly and flatly, about 0.5cm thick. You can cut them into half-moon or square shapes. Avoid slicing too thinly, as they might break down too much when cooked. Aim for a moderate thickness.
Step 3
Pour 800ml of water into a pot and add the sliced radish. Bring to a simmer over medium heat. We start by boiling the radish to allow its refreshing flavor to infuse into the water.
Step 4
Once the radish starts to turn translucent, add the rinsed dried pollack and continue to boil. The deep, savory flavor of the pollack will add richness to the soup, making it even more delicious.
Step 5
After adding the dried pollack, add the remaining 400ml of water (about 2 cups), bringing the total to 1.2L. It’s better to adjust the water quantity as you add ingredients rather than pouring it all in at once.
Step 6
Add 1 tablespoon of soy sauce for soup (Guk-ganjang) to give the broth a deep color and umami. Seasoning with soy sauce first helps to bring out the natural flavors of the ingredients while enhancing the overall taste.
Step 7
Add the minced garlic (2/3 Tbsp) and minced ginger (1/3 Tbsp) to the pot and stir well. Garlic and ginger help to eliminate any undesirable smells from the radish and pollack, making the broth cleaner tasting.
Step 8
Finally, add the diagonally sliced green onions and simmer for another short while. The subtle aroma of the green onions will blend into the soup, making it even more delightful.
Step 9
To finish, add two pinches of sea salt to adjust the seasoning if needed. Salt can complement the soy sauce for soup, perfecting the overall flavor balance.
Step 10
A key to this recipe is not to overcook the radish, preserving its crisp texture. Use plenty of radish and adjust the amount of broth according to your preference. Overcooking can make the radish mushy and affect the taste.
Step 11
This finished Dried Pollack Radish Soup has a wonderfully comforting taste, with the sweetness of the radish and the refreshing flavor of the pollack. It’s especially satisfying when enjoyed with a bowl of rice.
